Vietnamese Roasted Chicken Ga Roti Recipe

I absolutely love this recipe because the combination of soy sauce, honey, and lemongrass gives the chicken an irresistible sweet and savory glaze that feels like a flavor explosion in every bite. Plus, the aroma that fills my kitchen while it’s roasting is pure comfort and warmth, making it the perfect dish to share with friends or enjoy on a cozy night in.

Discover the delightful flavors of Vietnamese Roasted Chicken, or Ga Roti, a dish I truly love for its perfect balance of sweet and savory notes. This chicken is both succulent and full of taste.

It has been marinated in a soy sauce, fish sauce, and honey mixture and infused with the aromatic flavors of garlic and lemongrass.

Ingredients

Soy Sauce:
Contributes a delightful savory taste; it is a source of sodium, which intensifies the flavors.

Fish Sauce:
Salted fermented fish add umami and a rich saltiness; a traditional ingredient in Vietnamese cooking.

Honey:
Sweetener that is not from a natural source.

Characterizes the element of sweetness and the color of caramelization during roasting.

Garlic:
Aromatic and potent; it deepens flavors and may also confer antioxidant benefits.

Lemongrass:
Notes of citrus and herbs; presents fresh flavor and possible digestive benefits.

Shallots:
Onions have a flavor that is mild and a little sweet when they are not cooked.

When you add heat, though, the flavor starts to build, revealing the subtle pungency that makes onions one of the most basic building blocks of cooking.

Ingredient Quantities

• 1 whole chicken (about 3-4 pounds)
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 3 tablespoons honey
• 1 tablespoon oyster sauce
• 2 tablespoons vegetable oil
• 5 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1-2 tablespoons sugar (adjust to taste)
• 2-3 shallots, minced
• 1 stalk lemongrass, minced

Instructions

1. Rinse the chicken very well under cold running water, and then shake it to remove the excess water. Use several paper towels to wipe the chicken completely dry. After you have rinsed, dried, and prepped the chicken, you can add it to a large dish or tray.

2. In a mixing bowl, combine the soy sauce, fish sauce, honey, oyster sauce, vegetable oil, minced garlic, ground black pepper, sugar, minced shallots, and minced lemongrass. Stir well to create a marinade.

3. Massage the marinade into the chicken, ensuring the mixture gets under the skin and into the cavity so that the whole bird is as flavorful as possible. Allow the chicken to marinate in the refrigerator for at least 2 hours, but if you can, let it sit overnight.

4. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius). Take the chicken from the fridge and let it come to room temperature while your oven reaches the proper heat.

5. Marinated chicken should be placed in a roasting pan or on a baking tray lined with parchment paper, and the chicken should be positioned so that the breast side is facing up.

6. In the preheated oven, roast the chicken for 1 hour to 1 hour and 15 minutes, basting it every 20 minutes with its own pan juices to keep it moist and tasty.

7. After 1 hour, test the chicken for doneness by cutting into the thickest part of the thigh with a knife; the juices should run clear. Alternatively, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).

8. In the event that the skin of the chicken is turning brown too fast, cover it lightly with aluminum foil for the final 20 minutes of the roasting process.

9. After cooking, take the chicken from the oven and allow it to rest for about 10 minutes before carving. This gives the juices a chance to redistribute so that the chicken is moist and tender when served.

10. Cut the chicken into serving parts and place them on a platter. If you desire, you may drizzle some of the pan juices over the chicken to further enhance its flavor. Since the dish is so flavorful, it will pair well with plain steamed rice or your preferred simple side.

Equipment Needed

1. Kitchen sink
2. Paper towels
3. Large dish or tray
4. Mixing bowl
5. Spoon or spatula (for stirring)
6. Knife (for mincing garlic, shallots, and lemongrass)
7. Cutting board
8. Refrigerator
9. Oven
10. Roasting pan or baking tray
11. Parchment paper (optional)
12. Basting brush or spoon (for basting)
13. Meat thermometer (optional)
14. Aluminum foil
15. Carving knife
16. Serving platter

FAQ

• Q: Can I use chicken parts instead of a whole chicken?You can use chicken thighs, legs, or breasts, and if you use smaller pieces, adjust the cooking time so they’re done along with the rest of the dish.
• Q: What can I use as a substitute for fish sauce?A: Although fish sauce is a one-of-a-kind flavor, you can replace it with soy sauce or a mixture of soy sauce and Worcestershire sauce.
• Q: How do I know when the chicken is fully cooked?Ensure that you use a meat thermometer to guarantee that the internal temperature reaches a sufficient 165°F (74°C) in the thickest section of the poultry.
• Q: Can I prepare the marinade in advance?You can prepare the marinade a day in advance; just store it in the refrigerator, and it will be ready to go when you are.
• Q: Is there a vegetarian version of this dish?You can adjust the ingredients in this recipe for Grilled Chicken Tacos to make it a vegan or vegetarian dish. Substitutes work well when you replace the chicken with firm tofu or seitan and adjust the grilling time for those ingredients to prevent them from drying out. If your substitutes work just right, you’ll have a dish that deliciously resembles the original while being friendly to dietary restrictions.
• Q: What sides pair well with Vietnamese Roasted Chicken?A: Usually, Vietnamese roasted chicken is served along with the following: fresh cucumber salad, or pickled vegetables; steamed jasmine rice.
• Q: How can I make the dish less sweet?There are a couple of ways to do this, and they both come down to balancing the sweetness with either less honey and sugar or more soy sauce and lime juice.

  1. Reduce the amount of honey and sugar to balance the sweetness.
  2. Increase the amount of soy sauce and lime juice, which are not sweet, to balance the sweetness.

Substitutions and Variations

Soy Sauce: For a gluten-free version, use tamari. For a soy-free sauce, use coconut aminos.
Fish sauce: Substitute Worcestershire sauce or a mixture of soy sauce and lime juice.
Honey: Substitute with maple syrup or agave nectar for a vegan alternative.
Oyster sauce: An alternative could be hoisin sauce or stir-fry mushroom sauce.
The substitute for vegetable oil is olive oil or canola oil.

Pro Tips

1. Dry Brining To enhance the flavor and tenderness further, consider dry brining the chicken. After rinsing and drying, season the chicken generously with salt, especially on the skin and inside the cavity, and let it sit uncovered in the refrigerator for a few hours or overnight. This will help the skin crisp up nicely when roasting.

2. Maximize Marinade Penetration Use a small paring knife to make shallow cuts in the thickest parts of the chicken, such as the breasts and thighs. This allows the marinade to penetrate more deeply, enhancing the chicken’s flavor throughout.

3. Use a Wire Rack When roasting the chicken, place a wire rack in the roasting pan or baking tray. Elevating the chicken allows for even heat circulation and helps the skin crisp uniformly, preventing it from becoming soggy on the bottom.

4. Basting with Flavored Stocks For added depth of flavor, consider mixing some low-sodium chicken stock or coconut milk with the pan juices for basting. This not only keeps the chicken moist but also infuses it with additional savory or creamy notes.

5. Rest with Aromatics During the resting period, cover the chicken loosely with foil and tuck some fresh herbs like cilantro or mint under the bird. The residual heat will release the herbs’ aromas, adding a fresh finish to your dish when served.